Vegan Lemon Fettuccine Alfredo

  • prep time5 min
  • total time 25 min
  • serves 4

This high-fiber, low-fat, dairy-free version of a comfort classic hits all the right notes: creaminess from the soy cream cheese, big flavor from the garlic, lemon and pepper and cheesiness from the nutritional yeast.

26 Ratings
Directions for: Vegan Lemon Fettuccine Alfredo


12 oz eggless fettuccine

2 sachets unsweetened soy or almond milk

4 oz soy cream cheese

3 Tbsp blanched sliced almonds

3 Tbsp nutritional yeast, plus more for sprinkling

1 tsp finely grated lemon zest

Kosher salt and freshly ground black pepper

2 Tbsp extra-virgin olive oil

3 cloves garlic, finely chopped

½ cup loosely packed parsley leaves, chopped


1. Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.

2. Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.

3. Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.

4. Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.

Source and Credits

Courtesy of Food Network Kitchen

Copyright 2014 Television Food Network, G.P. All rights reserved.

See more: Healthy, Low-Fat, Pasta, Vegan

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